- 1 cup coconut butter
- 1 cup coconut milk
- 1/2 cup coconut oil
- 1/4 cup cacao butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon liquid stevia, or to taste
- 1/4 cup freeze-dried raspberries
- Line a muffin pan with paper liners.
- Melt coconut butter, coconut milk, coconut oil, and cacao butter together in a saucepan. Add in vanilla extract and stevia, and whisk well. Pour the mixture into the prepared muffin pan. Crumble freeze-dried raspberries on top.
- Refrigerate until set, 3 to 4 hours.
08/02/2019
recipepes.com
raspberry white chocolate keto fat bombs, recipe
PT15M
PT1H
5
455 calories
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